Rosemary Shrager served up a tasty chicken and sweet potato pilaf on Steph’s Packed Lunch.

The ingredients are:  40g unsalted butter, 1 large sweet potato, peeled and 1.5cm cubed, 1 medium red onion, peeled and sliced, 1tbsp rapeseed oil, 4 large boned chicken thighs, skin removed and chopped, 300g basmati rice, 2 garlic cloves, peeled and finely chopped, 1 level tbsp dried thyme leaves, optional, 450ml hot chicken stock, approximately, Handful of flatleaf parsley, 150g sour cream, optional and Handful of flaked almonds, toasted.

See recipes by Rosemary in her book titled: The Last Supper: The irresistible debut novel where cosy crime and cookery collide! available from Amazon now.